张小利,祈雪儿,姚 慧,毛俊龙,张 宾.磷酸化海藻糖制备工艺优化及其活性评价[J].食品安全质量检测学报,2020,11(5):1446-1451
磷酸化海藻糖制备工艺优化及其活性评价
Optimization of the preparation of phosphorylated trehalose and its activity evaluation
投稿时间:2019-12-17  修订日期:2020-03-06
DOI:
中文关键词:  正交优化  磷酸化海藻糖  解冻损失率  南美白对虾
英文关键词:orthogonal optimization  phosphorylated trehalose  thawing loss rate  Litopenaeus vannamei
基金项目:国家自然科学基金项目(31871871)、浙江省自然科学基金项目(LY18C200008)
作者单位
张小利 浙江海洋大学食品与医药学院 
祈雪儿 浙江海洋大学食品与医药学院 
姚 慧 浙江海洋大学食品与医药学院 
毛俊龙 浙江海洋大学食品与医药学院 
张 宾 浙江海洋大学食品与医药学院 
AuthorInstitution
ZHANG Xiao-Li College of Food and Medicine, Zhejiang Ocean University 
QI Xue-Er College of Food and Medicine, Zhejiang Ocean University 
YAO Hui College of Food and Medicine, Zhejiang Ocean University 
MAO Jun-Long College of Food and Medicine, Zhejiang Ocean University 
ZHANG Bin College of Food and Medicine, Zhejiang Ocean University 
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中文摘要:
      目的 探究磷酸化海藻糖制备的最佳工艺参数, 并以冻藏南美白对虾为对象, 评价磷酸化海藻糖对冻藏虾仁水分保持特性的影响。方法 通过单因素实验和正交实验, 对海藻糖磷酸化制备条件进行优化设计, 考察磷酸化试剂配比、海藻糖浓度、反应温度和时间对磷酸化海藻糖对冻藏虾仁保水效果的影响。通过钼蓝比色法测定磷含量, 并利用红外光谱进行磷酸化海藻糖结构分析。结果 最佳磷酸化条件为磷酸盐配比(三聚磷酸钠:三偏磷酸钠)6:1, 海藻糖浓度6%, 反应温度90 ℃和反应时间7 h。磷酸化条件对冷冻南美白对虾解冻损失率的影响强度依次为磷酸盐配比=海藻糖浓度=反应温度>反应时间。结论 在此条件下, 制备的磷酸海藻糖处理南美白对虾, 相比于单纯海藻糖处理, 虾仁解冻损失率更小, 磷酸化海藻糖中磷酸根含量为11.68%。可为冷冻水产品低糖低磷保水剂生产与开发提供研究方向。
英文摘要:
      Objective To explore the optimum process parameters for the preparation of phosphorylated trehalose, and with frozen south Litopenaeus vannamei as the object to evaluate the effect of phosphorylated trehalose on the water retention characteristics of frozen shrimp. Methods Phosphorylation conditions were optimized by single factor experiments and orthogonal experiments to evaluate the thawing loss rate of Litopenaeus vannamei by investigating the ratio of phosphorylation reagent, trehalose ratio, temperature and reaction time to the retention of phosphorylated trehalose. The phosphorus content was determined by molybdenum blue colorimetric method and the structure analysis was characterized by infrared spectroscopy. Results The optimal phosphorylation conditions were as follow: phosphoric acid ratio of 6:1, a trehalose concentration of 6%, a temperature of 90 ℃, and a time of 7 h. The effect of phosphorylation conditions on the thawing loss rate of frozen Litopenaeus vannamei was phosphate ratio=trehalose concentration=temperature>time. Conclusion Under such conditions, the thawed loss rate of shrimp treated with trehalose phosphate is lower than that of pure trehalose treatment, and the phosphate root content in phosphorylated trehalose is 11.68%. The study can provide research direction for the production and development of low sugar and low phosphorus cryoprotective agents.
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